| 1 | Herbed toasts: combine ?c softened butter with 2 t each chopped chives and parsley, ?t chopped basil, tarragon and majoram. |
| 2 | Chill butter overnight but remove from refr. |
| 3 | Several hours before using. |
| 4 | Cut 2" rounds from 6 slices of white bread. |
| 5 | Toast on one side at 450. |
| 6 | Remove, spread untoasted side with herb butter and toast another 5 minutes. |
| 7 | Melba toasts: trim crusts from day old bread (white, wheat, or rye). |
| 8 | Cut bread into strips or triangles and arrange on baking sheets. |
| 9 | Bake at 275 until they are thoroughly dry and delicately browned. |
| 10 | Pieces will curl while they roast. |
| 11 | Deviled bread sticks: in large skillet combine 1/3 c butter, 2 crushed garlic cloves, 3 t worcestershire sauce, ?t salt. |
| 12 | Heat over low heat. |
| 13 | Arrange a layer of bread sticks (see above recipes) in skillet, coat them quickly on all sides. |
| 14 | Remove to a baking sheet. |
| 15 | Bake at 250°F for about 40 min. or until dry and crisp. |
| 16 | Tiny toasted cheese sandwiches: butter both sides of thick sliced white bread. |
| 17 | Make filling: combine 3 egg yolks, 3 heaping t grated swiss cheese, and prepared mustard, salt and pepper to taste. |
| 18 | Fold in 3 stiffly beaten egg whites. |
| 19 | Spread mixture thickly on half the bread, top with other half. |
| 20 | Cut each sandwich into quarters and brown each side in broiler. |
| 21 | More toppings from july 1963 "gourmet". |
| 22 | Heather near l.a. "u" |
